Australian Wagyu Rump Cap, also widely known as Picanha, is a distinctive triangular cut prized for its rich beef flavor, beautiful marbling and signature fat cap. Popular in Brazilian steakhouses and increasingly sought after by steak enthusiasts, Picanha offers an exceptional combination of tenderness, juiciness and bold Wagyu flavor.
Our Australian Wagyu Rump Cap has a 6–7 Beef Marbling Score (BMS) and weighs approximately 5 lbs, making it an impressive whole cut for grilling, roasting, reverse searing or slicing into individual Picanha steaks.
One of the defining characteristics of Picanha is the layer of fat covering one side of the cut. During cooking, this fat renders and bastes the beef, contributing additional richness, moisture and flavor.
Each Rump Cap is vacuum sealed and shipped frozen.
This product includes approximately 5 lbs of Australian Wagyu Rump Cap (Picanha) with a 6–7 BMS.
What Is Rump Cap / Picanha?
Rump Cap is cut from the upper portion of the sirloin near the rump of the animal. It is known internationally by several names, but Picanha is the name most closely associated with the Brazilian steakhouse tradition.
The cut is easily recognized by its triangular shape and substantial fat cap.
Unlike cuts where excess exterior fat may routinely be removed, the fat cap is an important part of Picanha. When properly cooked, it renders and helps create the rich, juicy eating experience for which the cut is famous.
Why Choose 6–7 BMS Australian Wagyu Picanha?
A 6–7 Beef Marbling Score provides substantial intramuscular marbling while preserving the bold beef character that makes Picanha distinctive.
The combination of Wagyu marbling and Picanha's natural fat cap creates a cut that is exceptionally juicy and flavorful without losing the satisfying texture associated with the sirloin.
It's an excellent choice for anyone who enjoys Wagyu but wants to explore beyond traditional Ribeye, New York Strip and Filet Mignon.
Premium Australian Wagyu
Our Premium Australian Wagyu is raised in Australia under carefully managed feeding and animal-welfare programs designed to produce consistent, high-quality beef.
The cattle are grass fed before being finished on a high-energy grain diet featuring Australian barley and wheat. This extended feeding program encourages the development of intramuscular marbling responsible for Australian Wagyu's tenderness, juiciness and rich flavor.
Our Australian Wagyu cattle are HGP (Hormone Growth Promotant) Free.
Product Details
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Approximately 5 lbs
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Australian Wagyu beef
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Rump Cap / Picanha
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6–7 BMS
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Signature fat cap
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Vacuum sealed
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Shipped frozen
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HGP Free
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Excellent for grilling, roasting or reverse searing
How to Cook Australian Wagyu Rump Cap (Picanha)
Picanha can be cooked whole or portioned into individual steaks. For a whole Australian Wagyu Rump Cap, we recommend cooking by internal temperature rather than time.
Ingredients
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Australian Wagyu Rump Cap (Picanha)
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Kosher salt
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Freshly ground black pepper, optional
Instructions
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Thaw completely.
Thaw the Picanha under refrigeration before cooking. -
Prepare the fat cap.
Remove the beef from its packaging and pat dry. Leave the signature fat cap attached. Lightly score the fat in a shallow crosshatch pattern without cutting deeply into the meat. -
Season simply.
Season generously with kosher salt. Pepper may be added if desired. -
Choose your cooking method.
Picanha is excellent grilled, roasted or reverse seared. It may be cooked whole or portioned into thick steaks. -
Render the fat cap.
When using a grill or skillet, begin with the fat-cap side exposed to heat so some of the exterior fat can render and develop a browned crust. -
Cook by internal temperature.
Use an instant-read thermometer inserted into the thickest portion of the meat.For best results, remove the beef at approximately:
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125–130°F: Medium rare
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130–135°F: Medium
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Rest before slicing.
Allow the Picanha to rest approximately 10–15 minutes after cooking. -
Identify the grain.
Before slicing, look carefully at the direction of the muscle fibers. The grain can change direction across a whole Rump Cap. -
Slice across the grain.
Slice across the muscle fibers for maximum tenderness.
Tim's Cooking Tip
Don't remove the fat cap before cooking. It's one of the defining characteristics of Picanha. Allow it to render and brown during cooking, then let the beef rest before slicing. Most importantly, pay attention to the direction of the grain and make your final slices across it for the most tender bite.
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| Order Size (lbs) | Shipping Cost | Hawaii Surcharge |
|---|---|---|
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Preparation Instructions
